Summary

Ingredients

• 250 grams sugar
• 1 packet vanilla sugar
• 5 egg (s)
• 3 ribs chocolate, softened (cooking chocolate)
• 60 g nuts, rated
• 125 ml water, hot
• 125 ml oil
• 250 g flour
• 0.5 ½ pack baking powder
• 1 cup coffee, black
• rum
• 2 cups cream, (500 ml)
• Powdered sugar, for sweetness
• Advocaat
• Almond (n) - slivers, toasted, for sprinkling

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Instructions

1. Separate the egg whites from the yolks into two bowls.
2. In a large bowl, beat the egg yolks with 250g sugar, vanilla sugar, and 125ml hot water for 3-4 minutes until pale and frothy.
3. Stir in 125ml oil, 60g nuts, and 3 softened chocolate ribs.
4. Fold in 250g flour and ½ pack baking powder until just combined.
5. In a separate bowl, beat the egg whites until stiff peaks form. Fold gently into the batter.
6. Pour the batter into a baking pan and bake at 160°C (320°F) with convection for 20-25 minutes until a toothpick inserted in the center comes out clean.
7. While the cake is still warm, mix 1 cup black coffee with a shot of rum.
8. Once the cake is completely cooled, whip 500ml cream until stiff peaks form, then sweeten with powdered sugar to taste.
9. Spread the sweetened cream evenly over the cooled cake.
10. Pour the advocaat into a plastic bag, cut off a small corner, and pipe it in a grid pattern over the cream.
11. Sprinkle with toasted almond slivers.